Location: The Gateway to the Grand Canyon, wishing I was back home in Hawaii

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Quote:

Originally Posted by CraigC

Do you heat the marinade to a boil before using it to baste? I didn't see if you mentioned it.

No Craig C, I don't, I baste about half way through the cooking process. I like to grill our chicken, so after I turn the meat I baste.
I suppose if you want to cook the marinade prior to basting, by all means, go ahead, it couldn't hurt.
My BIL makes this when we to the beach for the day. What he does is actually dunk the bone-in-skin-on pieces in the ziptop baggie that he brings the chicken in, just as he's about to turn and then back on the little charcoal hibachi that he brings along too.
My SIL makes the Fried Rice.
I bring something green, just to round it all out.
MAN! Let's GO BEACH!!

For food contamination reasons, it's never a good idea to use a marinade for basting unless it's been boiled first. You can also save some marinade aside for basting that's never been in contact with the raw meat.

__________________Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Location: The Gateway to the Grand Canyon, wishing I was back home in Hawaii

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Quote:

Originally Posted by Kayelle

For food contamination reasons, it's never a good idea to use a marinade for basting unless it's been boiled first. You can also save some marinade aside for basting that's never been in contact with the raw meat.

That's an excellent idea Kayelle!
I never thought about that and
no one ever mentioned that to me.
I just followed my elders lead,
but then that's why I came here to DC to begin with,
to learn more about food!
I'm doing just that the next time I make this recipe,
there is plenty of marinade to set aside.
So many mahalos, thanks Kayelle!

For food contamination reasons, it's never a good idea to use a marinade for basting unless it's been boiled first. You can also save some marinade aside for basting that's never been in contact with the raw meat.

Good catch Kayelle. There's a good chance the chicken and the grill environment are hot enough to eliminate any danger but it's simple enough to avoid the issue by boiling. Then you could possibly use it a a dipping sauce at the table too.

I have a recipe for Pinoy Pork BBQ that has a double duty marinade/basting sauce. The recipe calls for it to be brought to a boil after draining it from the meat so it's safe to use as a basting sauce on the grill.

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan

That's an excellent idea Kayelle!
I never thought about that and
no one ever mentioned that to me.
I just followed my elders lead,
but then that's why I came here to DC to begin with,
to learn more about food!
I'm doing just that the next time I make this recipe,
there is plenty of marinade to set aside.
So many mahalos, thanks Kayelle!

I'm so glad you were not offended Kgirl. I wouldn't want to do that and I worried about it. I don't think I'd worry so much if you were cooking fish, but commercial chicken these days can be down right scary.

__________________Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

This sounds very good. If can't find the frozen concentrate would it work to use regular guava juice and just simmer it to concentrate it?

__________________Just because something has a duck bill doesn't mean it's a platypus. It might just be a duck. Roger Miller: You can't roller skate in a buffalo heard, but you can be happy if you've a mind to.

Location: The Gateway to the Grand Canyon, wishing I was back home in Hawaii

Posts: 1,799

Quote:

Originally Posted by purple.alien.giraffe

This sounds very good. If can't find the frozen concentrate would it work to use regular guava juice and just simmer it to concentrate it?

Ya know ... I did try this method and I, stressing on the I, was not as happy with the outcome.
Maybe I just didn't use enough reduce guava juice.
A can of frozen concentrate is what? 12 ounces right?
That could be the key.
I may need to experiment with this